I just smoked some Salmon Miland with Basil Pesto Butter from Costco. I had it on my traeger on super smoke at 165* for 2 hours and brought it up to 175* for another 1 hour to 2 hours. Looking for a temperature of 145* It was the BOMB!!!!!!!!
I love eating raw (salt water) ocean fish. I’m always jealous seeing grisly bears scooping out fresh salmon fish. I’m always like - just give me one. That’s all. Just one 😂
This looks pretty doggone good. I've never used this recipe. I lived in Alaska for 11 years. One of my old friends owns the hunting and fishing magazine. I've literally smoked thousands of pounds of salmon and this is what I use. Brown sugar salt and concentrated pineapple juice do not add the water. Back in the 90s I used to sell bags of this stuff for $25 a bag. Yes it is sweet but the pineapple is so delicious. Keep your temperature between 105 and 115. Yes you will have to keep it in the smoker longer but it will be much more tender and juicy.
That’s not how we do it we have a smoke house bribe fish in liquid brine rinse brine let dry smoke over night alder n cotton wood with fish hunt in strips
Yikes,150 is too high. Look at all the fat escaping from the salmon. You're supposed to slow and cold smoke it. This is literally cooking it more than anything
Its not that 150 is too high its 200 for an hour that's too high. I do 160 for an hour and then 170 for 2-2 1/2 and don't have any issues whatsoever. Almost no albumin
Temp is too high you can tell by all of the white that rendered on top of the fish
Exactly what I said. Smoked salmon should never be cooked at that temperature.
I just smoked some Salmon Miland with Basil Pesto Butter from Costco. I had it on my traeger on super smoke at 165* for 2 hours and brought it up to 175* for another 1 hour to 2 hours. Looking for a temperature of 145*
It was the BOMB!!!!!!!!
No more than 1hr and under 200.
Yes it can lol it looked like it wasn't the finished picture that comes before smooth and shiny for me
yup, albumin has come out. too late. take out at 54c
I love eating raw (salt water) ocean fish. I’m always jealous seeing grisly bears scooping out fresh salmon fish. I’m always like - just give me one. That’s all. Just one 😂
Why dry brine if you are gonna let it sit in the liquid and then hose it off?
Draws out moisture from the inside.
Also hose it off removes all sugar left on so when smoking it makes a hard coating on the outside of the salmon
🤭🙄
This looks pretty doggone good. I've never used this recipe. I lived in Alaska for 11 years. One of my old friends owns the hunting and fishing magazine. I've literally smoked thousands of pounds of salmon and this is what I use. Brown sugar salt and concentrated pineapple juice do not add the water. Back in the 90s I used to sell bags of this stuff for $25 a bag. Yes it is sweet but the pineapple is so delicious. Keep your temperature between 105 and 115. Yes you will have to keep it in the smoker longer but it will be much more tender and juicy.
Just to be sure .. When you say smoke for two hours @150 finish 1 hour at 200 total of 3 hours??? Just wanted to make sure?
It must be because there’s no way in hell it would be done from just 2 hours at 150. I smoke mine at about 160-180 for 4-6 hours.
Bradley is for simps
Excellent smoking technique ❤I'm coming over for 🍽dinner. I'll bring fresh🥖
Thanks for the visit!
No fair @Ana White. You just have to go out back to have the freshest Salmon. 😂
LOL, thanks for the visit!
What’s in the seasoning
Thanks for sharing. What seasonings did you use
guess that means nun 😂
price? and can i do it indoors?
That’s not how we do it we have a smoke house bribe fish in liquid brine rinse brine let dry smoke over night alder n cotton wood with fish hunt in strips
Nice
That’s hot smoking and washing off isn’t necessary. Salt pepper garlic is enough. Sugar just makes the fish sweet. Fish shouldn’t be sweet.
Who you think you are
@@FroggyHopScotch30 wait me or them cause they don’t have any looks like it
Raw
Cap
@@lilec3214 there can still be parasites in it
@@yxusxf100 naw cause it’s over cooked
idk but it looks raw and he never picked out any parasites@@lilec3214
1 hour at 200°F?! Is way to hot you can tell because the fat is coming out.
that don't look right...
Not even close to how Alaskans do it
Yikes,150 is too high. Look at all the fat escaping from the salmon. You're supposed to slow and cold smoke it. This is literally cooking it more than anything
Its not that 150 is too high its 200 for an hour that's too high. I do 160 for an hour and then 170 for 2-2 1/2 and don't have any issues whatsoever. Almost no albumin
Oof this isnt smoked salmon thats salmon cooked in the smoker lol.
It’s called hot smoking, I do whole trout at 200f
Your just cooking salmon
Thats not smoke salmon. Baked salmon